How to Make Perfect Pandan Chiffon Cake

Pandan Chiffon Cake.

You can cook Pandan Chiffon Cake using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pandan Chiffon Cake

1. It's 8 of egg yolks.
2. Prepare 40 gram of sugar.
3. You need 100 ml of oil.
4. It's 160 ml of coconut milk + 1/2 tsp pandan pasta.
5. It's 170 gram of flour.
6. It's 30 gram of corn flour/maizena.
7. Prepare of Maringue.
8. It's 8 of egg whites.
9. You need 1/2 tsp of salt.
10. It's 1 tbsp of lemon juice/lime juice.
11. Prepare 140 gram of sugar.

Pandan Chiffon Cake step by step

1. Preheat oven to 160°. Prepare 25 cm chiffon pan. In a large bowl, place egg yolks and sugar. Mix well. Add oil and coconut milk+pandan pasta, keep mix it..
2. Sift flour and maizena to the batter. Continue whisk until combine and smooth..
3. In other bowl, beat egg Whites with salt until foamy. Add lemon/lime juice, continue beating and add sugar gradually in 3 part. Beat until stiff peak..
4. Fold on 1/3 of the egg Whites into the egg yolks batter. Then gently fold in the rest off egg whites in to equal parts until no white streaks remain..
5. Pour into 10" chiffon pan. Bake about 55-60 minutes or until a tootpick inserted into the center comes out clean. The top must golden brown and spring back when lightly pressed..
6. Let cool upside down. Unmold and serve..